If you walk past Ottolenghi restaurant in London, you certainly won’t fail to notice two big bowls of meringue by the window. I’m not a super fan for meringue (not on its own), but the combination of meringue, cream and fruit leads to many wonderful possibilities. Pavlova from Australia/New Zealand, Vacherin from France and Eton Mess from U.K all celebrates the contrast of a light crunchy meringue with soft cream. Top it up with fresh fruits, you get a delectable dessert.

Which nation favourites to go for? Let’s go to the market and see what I could get. Perhaps making a tropical dessert is a wise choice. Start with coconut meringue. Meringue is sweet; the tartness of passion fruit will balance it up nicely. Make a passion fruit curd. Deal. And finally, fresh fruits to top it all up: kiwi and papaya are chosen for their vibrant colours and lovely flavours. Shall we begin?

Coconut meringue

60g egg whites

60g castor sugar

60g icing sugar

Desiccated coconut

  1. Beat egg whites till foamy. Add castor sugar gradually and whisk till glossy firm peak.
  2. Gradually fold in the icing sugar till combine.
  3. Pipe into disk of circles and sprinkle desiccated coconut on top.
  4. Bake in a 100°C oven for around one hour till the meringue is dry and crispy.
  5. Preferably, switch off the oven and let the meringue sit overnight to let it dry out thoroughly.

Passion fruit curd

60g passion fruit pulp

5g lime juice

25g sugar

60g butter

150g eggs

  1. Bring a pan of water to the boil and turn the heat down to medium heat.
  2. Set a bowl over the pan of water, add butter and sugar to the bowl and stir to melt them.
  3. Mix together passion fruit pulp, lime juice and eggs in a separate mixing bowl.
  4. Add the melted butter sugar mixture to the fruit-egg mixture, whisking all the time.
  5. Bring everything back to the bowl set over the pan of water and stir continuously until the mixture thickens and coats the back of a spoon. Let cool and store in the fridge.

To serve, place a spoonful of passion fruit curd on a serving cup, top with diced papaya and kiwi, and finish with a coconut meringue.

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